The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of CookiesAwlad Hossain, Charles S. Brennan, Xin Zeng et al.|Foods|2017Cited by 130
Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffinsJingrong Gao, Charles S. Brennan, Margaret A. Brennan et al.|International Journal of Food Science & Technology|2016Cited by 113
The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based SnackSwapnil Patil, Charles S. Brennan, Margaret A. Brennan et al.|Foods|2016Cited by 94
Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion‐based products: A reviewLokesh Kumar, Charles S. Brennan, Margaret A. Brennan et al.|Starch - Stärke|2016Cited by 78
Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of MuffinsJingrong Gao, Charles S. Brennan, Susan L. Mason et al.|Journal of Food Quality|2017Cited by 56